Sweet Potato Oatmeal Muffin Cups Recipe: Every bite of these Sweet Potato Muffins is packed with additional nutrients, and they have all of the fall flavors that you love. They turn out perfectly fluffy and are a simple way to make use of sugary sweet potatoes that have been left over from baking.
Sweet Potato Oatmeal Muffin Cups Recipe
Take this nourishing recipe with you wherever you go for a quick and easy breakfast or snack. An adaptation of my well-known vegan pumpkin muffin recipe, this one takes on the flavor of sweet potato pie instead of pumpkin as the primary ingredient. This recipe is enhanced with the natural sweetness of sweet potatoes, and when combined with spices such as nutmeg and cinnamon, these muffins will provide your home with a scent that is reminiscent of autumn.
Ingredients
- 1 cup sweet potato puree
- 2 large eggs
- ¾ cup maple syrup
- ¼ cup olive oil
- 1 ½ cups oat flour (certified gluten-free, if needed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup chopped pecans or chocolate chips (optional mix-in)
Also See:
Nduja Pasta Recipe – step by step guide
Instructions
- To prepare a standard muffin tin, preheat the oven to 350 degrees Fahrenheit and line it with 12 muffin liners. The sweet potato puree, eggs, maple syrup, and olive oil should be mixed together in a large bowl. Give it a good stir.
- The oat flour, cinnamon, nutmeg, baking powder, and salt should be added at this point. Give the batter a thorough stir until it appears to be relatively uniform. (It is not a problem if you look at the baked sweet potato and see small chunks.) If desired, incorporate the chocolate chips or chopped pecans into the mixture.
- To ensure that the batter is distributed evenly among the 12 muffin cups, a heaping quarter cup measure should be used. Should you so desire, you can sprinkle additional chopped pecans or chocolate chips on top of each muffin.
- Put the muffins in the oven at 350 degrees Fahrenheit for twenty-five minutes, or until the centers of the muffins rise and feel firm to the touch. The muffins should be allowed to cool in the pan for at least twenty minutes before being served.
- When they are at room temperature, they have the most delicious flavor. The muffins can be kept in the refrigerator for up to five days if they are stored in an airtight container.
- However, you can also freeze them for up to three months. Allow them to return to room temperature in order to achieve the taste and consistency that you desire.
Notes
- In this case, the nutrition information is for one muffin out of twelve, excluding any optional mix-ins. This information is merely an estimate and not a guarantee; because it is automatically calculated using generic ingredients, it is not necessarily accurate. Get it to be vegan: Please omit the eggs, then increase the total amount of flour to two cups, and increase the amount of oil to one-third of a cup.
- You have the option of using coconut oil that has been melted. In order to avoid a flavor similar to coconut, use refined coconut oil. Please take note that this recipe was revised in November 2023 in order to produce a superior muffin that you will be pleased to serve to your guests. In the event that you would rather use the original recipe, you can locate it here.
Nutrition
- Calories:Â 191 kcal
- Carbohydrates: 29 g
- Protein:Â 4 g
- Fat:Â 7 g
- Saturated Fat:Â 1 g
- Polyunsaturated Fat:Â 1 g
- Monounsaturated Fat:Â 4 g
- Cholesterol:Â 31 mg
- Sodium:Â 121 mg
- Potassium:Â 291 mg
- Fiber:Â 2 g
- Sugar:Â 14 g
- Vitamin A:Â 4529 IU
- Vitamin C:Â 5 mg
- Calcium:Â 76 mg
- Iron:Â 1 m
FAQ
Q1. Can I make these muffins egg-free?
The answer is yes; however, I would not suggest simply substituting a flax egg for the eggs. Instead, you should leave out the eggs and increase the total amount of oat flour to two cups. For additional moisture, you will also want to increase the amount of oil to a third of a cup in this scenario.
Q2. Can I bake these as mini muffins?
In order to bake mini muffins, yes. Bake the muffins for fifteen minutes, or until the center of the muffins feels firm to the touch, after preheating the oven to 375 degrees Fahrenheit.
Q3. Can I use almond flour?
Almond flour was not taken into consideration when developing this recipe, not at all. For some direction, take a look at the recipe for my almond flour muffins.